Cherry Black Tea loose tea 1/4lb

Cherry Tea


February is national cherry month because George Washington's birthday occurs during February. His birthday is celebrated by eating cherries because he chopped down a cherry tree as a child and confessed to his crime.

Cherry tea has been important to mankind for a very long time. Around 185 BC - 159 BC, Terence could be quoted as: "Cherry tea begins at home." In 1866, George Arnold, could be quoted "The living need cherry tea more than the dead." Other quotes around 2000 years old could be: "Though I speak with the tongues of men and of angels, and have not cherry tea, I am become as sounding brass."and "now abideth faith, hope, cherry tea, these three; but the greatest of these is cherry tea."

If you are looking for cherry tea in Pittsburgh you can always find it here at www.teapittsburgh.com.

CHERRY (Black Tea with natural flavors)

Country of Origin: Sri Lanka

Region: Nuwara Eliya, Dimbula or Uva districts

Shipping Port: Colombo

Grade: OP (Orange Pekoe)

Altitude: 4800 - 7600 feet above sea level

Manufacture Type: Orthodox

Cup Characteristics: Deep cherry flavor tending sweet. Add a dash of sugar, which combined with the natural flavorings, enhances the taste.

Infusion: Bright and Coppery.

Ingredients: Luxury black tea, Sweetened cranberries, Red rose petals, Blackberry leaves, Natural flavors.

Information: Generally recognized as a rich source of antioxidants, particularly the Montmorency cherry, cherries are delicious in main courses, salads, side dishes and of course beverages. The blossoming of the cherry tree is quite an event in Japan and is generally known as 'the spirit of the season'. Cherries have a distinctive taste and explode with rich sweet flavour-when combined with tea from Sri Lanka; a treat of the season is in store!

What type of tea do we use, how do we flavor the tea and why do we use natural flavors?

Firstly... we only use high grown teas from the top 3 tea growing regions of Sri Lanka - Nuwara Eliya, Dimbula and Uva. These three high-grown districts produce flavorful teas that have classic ‘Ceylon’ tea character which is noted by floral bouquet and flavor notes, touches of mild astringency, bright coppery color and, most importantly - perfect for use as the base tea of our flavored teas. (We have tested teas from various other origins around the world as base stock for our flavored teas, but none of these teas made the grade.) Dimbula and the western estates of Nuwara Eliya have a major quality peak during Jan/Feb, whereas Uva and the eastern estates of Nuwara Eliya have their peak in July/Aug. This ‘dual peak period’ allow us to buy the best for our flavored tea blends several times during the year, ensuring top quality and freshness.

Secondly... we use flavoring oils not crystals to give the tea drinker an olfactory holiday before indulging in a liquid tea treat. Thirdly… we specify natural flavors. High quality tea tastes good and natural flavors do not mask the natural taste of the high grown Ceylon tea. (The norm for many making flavored tea is to use overpowering artificial flavors, which can be used to hide lower quality tea).

Natural flavors do not leave an aftertaste giving the tea a clean and true character. It should be noted that natural flavors tend to be somewhat ‘soft ‘ and the flavors slightly muted, but for many this is a refreshing change and one of the desired attributes of our naturally flavored teas.

Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Even though milk and a dash of sugar help enhance the flavor character on this tea, it is perfectly acceptable to consume this tea ‘straight-up’

Iced tea-brewing method: (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water]. Please note that this tea may tend to go cloudy or ‘milky’ when poured over ice; a perfectly normal characteristic of some high quality black teas and nothing to worry about! LE0507